Mark Osborne

Co-owner and head chef Mark Osborne at The Railway (Image: Joe Raynor)

Winner winner, chicken dinner. You can't beat a roast - it's one of Mark's favourite things to cook at home. The head and co-owner of gastro pub The Railway in Lowdham, said: "It's the one dish the whole family agrees on. I love it, it's one of those comfort foods."

There has to be plenty of roast parsnips and roast potatoes but the chef isn't fussed about Yorkshire pudding.

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Thomas Buhse

It’s 20 years since German-born Thomas left Berlin for the UK but he still craves a reminder of home. Now working at No. 8 Deli in West Bridgford, he spent nearly 11 years as head pastry chef at Hart’s.

“I’ll have something traditional like sauerkraut and bratwurst.

“I live on my own but when I have friends over I do a nice salad, or soup and some fish and try and showcase the possibilities of cooking,” he said.

Alex Bond

Alex Bond by the living wall entrance at Alchemilla.

It’s ten months since the chef opened his restaurant Alchemilla in Derby Road, near Canning Circus, and in that time he’s made quite a splash with his plant-based tasting menus.

As well as rave reviews from foodies, the restaurant is a finalist in both the Best New Venue and Best Fining Dining categories of the Nottinghamshire Food and Drink Awards.

At home he’s going through a curry phase - all manner of curries but lentil dhal is a particular favourite at the moment.

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Dan Burridge

As head chef of Hart’s, it’s a particularly busy time for Dan with a year of 20th anniversary celebrations in full swing.

At home, he loves cooking for his wife who is a pescatarian.

He’s as happy cooking on the BBQ outside as he is in the kitchen, and barbecues fishy favourites of prawns, squid, whole John Dory and halibut and lots of vegetables.

“I also like fresh, zingy flavours and love to cook-up a good stir fry,” he added.

Luke Holland

New head chef Luke Holland pictured outside Merchants at the Lace Market Hotel in High Pavement (Image: Joseph Raynor)

The new head chef at Merchants at the Lace Market Hotel in the city centre is all about using local suppliers for ingredients - like the sheep he sees from his bedroom window at home in Melton Mowbray.

And when he's cooking at home, he likes to use the best quality produce that packs a flavoursome punch.

Lots of fresh, healthy pasta is on the menu at home, or the occasional steak.

When the weather’s good the ‘green egg’ barbecue comes out.

“We do some lovely barbecues for family and friends with home-made burgers such as pork and apple and bison and stilton and baked celeriac.

“They are really tasty and we serve with all the different coleslaws with things like apple, raisins and celery."

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